FRESH RASPBERRY-QUINOA PANCAKES
These pancakes are lighter than those in your standard stack: slender and slightly crisp on the outside, light and lacy with assertive raspberry flavor. The raspberries are blended into the milk before being added to the batter-a solution to having pockmarks of berry flavor only here and there. You'll want a mile-high pile.
Provided by María Del Mar Sacasa
Yield 10 (5- to 6-inch/12.5- to 15-centimeter) pancakes
Number Of Ingredients 13
Steps:
- 1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- 2. In a blender, purée the milk, butter, eggs, raspberries, and vanilla until the raspberries are broken down.
- 3. Whisk the raspberry mixture into the dry ingredients. Stir in the quinoa. Heat a medium nonstick skillet or a nonstick griddle over medium heat. Lightly grease it with butter. Use a 1/4 cup measure to scoop the batter onto the skillet. Cook until the batter begins to bubble and the edges of the pancakes look opaque and set, about 3 minutes. Flip the pancakes over and cook until steam begins to escape through the pores in the pancakes, 2 to 3 minutes longer. Transfer to a plate and repeat with the remaining batter.
- 4. Top with butter and honey or a dollop of Greek yogurt and syrup or honey.
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